Dutch Potato Soup

Originally printed in Farm and Dairy August 13, 1943

Ingredients:

• (Use left-over boiled or baked potatoes)
• 3 slices bacon, chopped (if available)
• 6 medium potatoes, diced
• 2 onions, chopped fine
• 2 tablespoons of chopped parsley
• 2 cups of boiling water
• 2 cups of milk
• Salt and pepper

Directions:

1. Fry the bacon; when it is crisp, add potatoes and onions.
2. Add boiling water and simmer the vegetables a few minutes.
3. Add the milk and cook them 5 minutes longer.
4. Season with salt and pepper.
5. Sprinkle with chopped parsley.

This serves 4-6 persons.